S'more ice cream pie

Crush graham crackers by hand into a fine crumb; mix with white granulated sugar and melted butter until combined.

Spread into a standard 9 inch pie dish with a spatula, then even out and smooth the edges by hand; chill at least half an hour.

Scoop slightly softened chocolate ice cream in with a small scoop, nestling the softer scoops into the harder ones so the crust does not tear; smooth the top with a spatula.

Ring the edge with mini marshmallows, fill the centre in a single layer, press gently into the ice cream; freeze at least an hour or two until very firm.

Toast the marshmallows with a blowtorch, keeping it moving, to an even char with black spots.

Freeze again a few hours until firm enough to slice cleanly.